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Lemon Cake with Irish Breakfast Tea Frosting

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By Betty Crocker Kitchens
Updated May 23, 2022
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The light fluffy meringue frosting spiked with Irish breakfast tea brings easy lemon cake and cupcakes to a whole new level.

Lemon Cake with Irish Breakfast Tea Frosting

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 20
  • Ingredients 10
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Ingredients

Lemon Cake

Irish Breakfast Tea Frosting

  • 1/2 cup water
  • 2 tea bags Irish breakfast tea
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 large egg whites
  • Lemon slices or wedges, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
  • Step 
    2
    Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
  • Step 
    3
    Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
  • Step 
    5
    Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
  • Step 
    6
    In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
  • Step 
    7
    Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.

Nutrition

Nutrition Facts are not available for this recipe

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